Southwestern Won Tons

• 1 package won ton skins
• 2 cups (475 ml) Monterey Jack cheese, grated
• 1/4 cup (60 ml) Parmesan cheese, grated
• 1/4 cup (60 ml) mild green chilies, chopped
• 2 cups (475 ml) flour
• Oil for frying
• 2/3 cup (150 ml) mayonnaise
• 2 tbsp (30 ml) hot sauce
• 2 tsp (10 ml) cilantro (optional)

1. Mix cheeses and chilies.
2. Place a won ton skin facing you in a diamond shape.
3. Place 1/2 tsp (2 ml) of mix in the center.
4. Fold in the two side points until slightly overlapping.
5. Dab with a little water.
6. Bring the bottom point to the center, dab with water and roll into an egg-roll shape.
7. Place in a bowl with the flour.
8. Keep rolling until you are out of mix.
9. Place on a sheet pan and freeze.
10. When frozen, transfer to freezer bags.
11. To cook, fry at 375 degrees (200 C.) for about three minutes or until starting to brown.
12. Serve with the sauce for dipping.

skins, cheese, parmesan cheese, green chilies, flour, mayonnaise, hot sauce, cilantro

Taken from online-cookbook.com/goto/cook/rpage/0008C5 (may not work)